Braaimeat - Oxtail with Red Wine Potjie

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Oxtail with Red Wine Potjie

1,5 kg oxtail, cut into sections
30 ml (2 tablespoons) cake flour
30 ml (2 tablespoons) cooking oil or dripping
1 large onion, chopped
1 clove garlic, crushed
2 bay leaves
10 ml ( 2 tsp.) salt
freshly ground black pepper to taste
2 ml ( 1/2 tsp.) dried or 10 ml (2 tsp.) fresh rosemary
250 ml (1 cup) dry red wine
250 ml (1 cup) meat stock
2 leeks, sliced
2 carrots, quartered
2 stalks celery, cut into chunks

Method :

Coat oxtail pieces with flour and brown in the heated oil or dripping. Add onion and garlic and sauté until onion is transparent.
Add bay leaves, salt, pepper and rosemary to meat and pour heated wine and stock into pot. Stir once, then cover with lid and simmer slowly for 2.5-3 hours or until meat is tender. Only open the lid to replenish with heated wine or meat stock if necessary.
Arrange leeks, carrots and celery on top of meat and simmer for further 15-30 minutes

Serves 6-8